📝 About This Recipe
Krustenbrot is the crown jewel of German bakeries, celebrated for its deeply shattered, mahogany-colored crust and a soft, tangy crumb. This authentic recipe utilizes a traditional sourdough base and a blend of rye and wheat flours to achieve that signature rustic flavor profile. Infused with a hint of aromatic bread spices, it captures the soulful essence of a Bavarian village bakery right in your own kitchen.
🥗 Ingredients
The Sourdough Starter (Sauerteig)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Whole Grain Rye Flour (Type 1150) (fine ground)
- 200 ml Warm Water (approximately 35°C/95°F)
The Main Dough
- 300 grams Bread Flour (Type 812 or 1050) (high protein content)
- 100 grams Whole Grain Rye Flour
- 180 ml Warm Water (adjust slightly based on humidity)
- 15 grams Sea Salt (fine)
- 1 teaspoon Honey or Barley Malt Syrup (to aid browning and yeast activity)
- 2 grams Instant Yeast (optional, for a more reliable rise)
German Bread Spice (Brotgewürz)
- 1 teaspoon Caraway Seeds (toasted and lightly crushed)
- 1/2 teaspoon Fennel Seeds (lightly crushed)
- 1/2 teaspoon Coriander Seeds (lightly crushed)
- 1/4 teaspoon Anise Seeds (optional, for depth)
👨🍳 Instructions
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1
Prepare the sourdough preferment by mixing the active starter, 200g rye flour, and 200ml warm water in a glass bowl. Cover loosely and let it sit at room temperature for 12-16 hours until bubbly and aromatic.
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2
In a large mixing bowl or the bowl of a stand mixer, combine your mature sourdough preferment with the remaining 180ml warm water and the honey/malt syrup. Stir to dissolve.
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3
Add the bread flour, the additional 100g rye flour, salt, instant yeast (if using), and the crushed bread spices to the wet mixture.
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4
Mix on low speed for 3 minutes until a shaggy dough forms. Increase to medium speed and knead for about 5-7 minutes. Note: Rye dough is stickier than pure wheat dough; do not be tempted to add too much extra flour.
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5
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rest (bulk fermentation) for 60-90 minutes in a warm, draft-free spot until it has increased in volume by about 50%.
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6
Turn the dough onto a well-floured surface. Gently fold the edges toward the center to form a tight, round ball (Laib). Focus on creating tension on the top surface.
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7
Dust a proofing basket (brotform) heavily with rye flour. Place the dough ball into the basket, seam-side up (or down if you want a natural 'wild' crack on top).
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8
Let the loaf proof for another 60 minutes. Meanwhile, place a Dutch oven with its lid inside your oven and preheat to 250°C (480°F).
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9
Once preheated, carefully remove the hot Dutch oven. Invert the proofed dough onto a piece of parchment paper and score the top with a sharp blade in a cross or star pattern.
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10
Lower the dough (with the paper) into the hot Dutch oven. Spritz the top of the dough with a little water to create steam, then quickly replace the lid.
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11
Bake at 250°C (480°F) for 15 minutes. This high heat is crucial for the 'Kruste' (crust) development.
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12
Reduce the oven temperature to 210°C (410°F). Remove the lid of the Dutch oven and continue baking for 30-35 minutes until the crust is a deep, dark brown.
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13
Tap the bottom of the loaf; it should sound hollow when done. The internal temperature should reach approximately 96°C (205°F).
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14
Transfer the Krustenbrot to a wire rack. Immediately brush or spray the crust with a tiny bit of water for a professional shine.
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15
Wait at least 2 hours before slicing. Rye bread needs this time to set its structure, or the crumb will feel gummy.
💡 Chef's Tips
For the most authentic flavor, toast your whole spices in a dry pan before crushing them. If you don't have a proofing basket, use a bowl lined with a heavily floured linen kitchen towel. Steam is the secret to a thick crust—if not using a Dutch oven, place a tray of lava stones or water at the bottom of the oven. Don't be afraid of a dark crust; in Germany, a 'bold bake' is preferred for the caramelized flavor it provides. Store the bread in a paper bag or a wooden bread box; plastic will make the glorious crust go soft.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted German butter and a sprinkle of chives. Pair with a platter of Black Forest ham, Emmental cheese, and spicy mustard for a classic 'Abendbrot'. Excellent as a side for hearty stews like Goulash or Lentil Soup. Top with 'Schmalz' (seasoned lard) and pickles for a traditional tavern-style snack. Pairs beautifully with a cold Weissbier or a crisp Riesling.